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Friday, 26 January 2018

RECIPE: Spiced Quorn and Potato Traybake

This was one of those meals I didn't think much of prior to making it, yet it ended up being one of my new favourite meals. It's so simple to prepare, easy to make a meat and vegetarian version (my husband eats meat and I'm a vegetarian), seriously flavoursome and the leftovers are even better. Roasting tin meals are perfect for mid-week dinners because there's minimal washing up, anything that reduces washing up is a winner with me.

What you'll need:

(Serves 2)

4 Quorn fillets (defrosted) or 2 Chicken Breasts (halved)

250g New potatoes, washed and halved

2 tbsp. Greek or natural yogurt, plus extra to garnish

Vine tomatoes

Fresh coriander

1/2 tsp Tumeric

1/2 tsp Ground ginger

1/2 tsp Ground garlic

1/2 tsp Garam Masala

Olive oil

What to do:

1) Combine the yogurt, garam masala, turmeric, ground garlic, ground ginger in a bowl. Add the quoin fillets or chicken breasts, completely coat and marinate overnight (or for as long as you can).

2) Preheat the oven to 180'C. Place the halved new potatoes into an ovenproof dish with a glug of olive oil. If you're cooking chicken then put it on top of the potatoes and cook in the oven for 35 minutes. If you're using quorn fillets then just put the potatoes in the oven initially and cook for 15 minutes.

3) Then place the quorn fillets on top of the partially cooked potatoes and put back in the oven for 20 minutes.

4) When there is 5 minutes left place the vine tomatoes on top of the potatoes/quorn/chicken.

Mmm this looks great. I’m in the same boat as you - I’m a veggie and my other half eats meat. We do mainly eat veggie meals though because, like you say, saving on washing up is a winner and I don’t want to be cooking two dinners every night!

Mmm this sounds lovely! All my favourite flavours. I nearly bought some quorn today in the supermarket but didn't as I thought it would defrost before I got home. Next time (when there's not such a long detour to get home!).